#easyketo

These Keto Bacon and Spinach Egg Muffins are perfect for a quick and easy breakfast on the go. Packed with protein and flavor, they are satisfying and keto-friendly, making them a great addition to your paleo breakfast options.

Ingredients: 6 slices bacon, chopped. 1 cup spinach, chopped. 8 large eggs. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. You can grease a muffin tin or put silicone liners inside it. Toast the bacon pieces in a pan over medium-low heat until they are golden brown. Take it out of the pan and use paper towels to soak up the extra fat. Put chopped spinach in the same pan and cook it until it wilts. Take it off the heat and let it cool down a bit. Whisk the eggs and heavy cream together in a bowl. Add pepper and salt. Adding cooked bacon, spinach, and shredded cheddar cheese to the egg mix is a good idea. Spread the batter out evenly in the muffin tin that has been prepared. When the oven is hot, put the egg muffins in for 20 to 25 minutes, or until the tops are set and golden. Take it out of the oven and let it cool down for a few minutes before you serve it. For a filling breakfast, try these tasty keto egg muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

People on a low-carb or ketogenic diet can enjoy these easy and tasty peanut butter cookies made with only three ingredients. They're easy to make and great for satisfying your sweet tooth without going off the keto diet.

Ingredients: 1 cup natural peanut butter. 1/2 cup erythritol or any keto-friendly sweetener of your choice. 1 large egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, erythritol, and egg until well combined. Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart. Using a fork, gently press down on each cookie ball to create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 1 week.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in these rich and fudgy slow cooker brownies, made with almond flour and sweetened with a keto-friendly sweetener. They're easy to make and perfect for satisfying your chocolate cravings without derailing your keto diet. Plus, using the slow cooker means you can enjoy warm brownies with minimal effort!

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup keto-friendly sweetener. 1/4 teaspoon baking powder. Pinch of salt. 1/4 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: In a mixing bowl, combine the almond flour, cocoa powder, sweetener, baking powder, and salt. In another bowl, whisk together the melted coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the sugar-free chocolate chips, if using. Line the bottom of a greased slow cooker with parchment paper. Pour the batter into the slow cooker and spread it out evenly. Cover the slow cooker with a clean kitchen towel or paper towels, then place the lid on top. Cook on low for 2-3 hours or until the brownies are set around the edges but slightly gooey in the center. Once done, turn off the slow cooker and let the brownies cool slightly before slicing and serving. Enjoy your delicious slow cooker brownies!

Prep Time: 10 minutes

Cook Time: 120 minutes

This Keto Sheet Pan Dinner with Sausage and Brussels Sprouts is great for busy weeknights. It's an easy, low-carb meal that tastes great and doesn't take much time to clean up. A tasty ketogenic diet meal plan that includes Italian sausage and roasted Brussels sprouts is sure to please your taste buds and keep you on track.

Ingredients: 4 Italian sausage links, sliced. 1 lb Brussels sprouts, halved. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 tsp red pepper flakes optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Put sausage slices and Brussels sprouts on a large sheet pan. Add olive oil, minced garlic, salt, pepper, and red pepper flakes, if using. Toss the food until it is evenly covered. Arrange everything on the sheet pan so that it's even. Stirring once or twice during the cooking time, roast in a hot oven for 25 to 30 minutes, or until the sausage is done and the Brussels sprouts are soft and slightly caramelized. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Sizzle up some flavor with this mouthwatering Keto Steak and Bell Peppers recipe.

These 3 Ingredient KETO Peanut Butter Cookies are incredibly easy to make and perfect for satisfying your sweet cravings on a keto diet. With just peanut butter, erythritol, and an egg, you can whip up a batch of delicious cookies that are low in carbs and high in flavor.

Ingredients: 1 cup natural peanut butter. 1/2 cup erythritol or preferred keto-friendly sweetener. 1 large egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, erythritol, and egg until well blended. Using a spoon or cookie scoop, portion out the dough and place them onto the prepared baking sheet. Press each dough ball down with a fork to create a crisscross pattern. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container for up to a week.

Prep Time: 5 minutes

Cook Time: 10 minutes